A comforting and flavorful Italian soup featuring tender escarole, delicate mini meatballs, and a hint of Parmesan.
Wash and chop the escarole into bite-sized pieces.
Ensure the escarole is thoroughly washed to remove any dirt or grit.
In a large pot, combine the chicken broth, diced carrots, and chopped onion. Bring to a simmer.
Simmering the broth with vegetables enhances the flavor.
Mix the ground beef, beaten egg, grated Parmesan, salt, and pepper in a bowl. Shape into small meatballs.
Keep the meatballs small for even cooking and better texture.
Add the escarole to the simmering soup and cook until tender, about 15 minutes.
Adding the escarole later preserves its vibrant color and texture.
Stir in the orzo and drop the meatballs into the soup. Simmer until the orzo and meatballs are cooked, about 10 minutes.
Stir gently to avoid breaking the meatballs.
Serve the soup hot, garnished with additional grated Parmesan if desired.
Serve with crusty bread for a complete meal.
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